Veal Cutlets Parmigiana Recipe

Name: Veal Cutlets Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 veal cutlets or scallops cut from the leg, of even size and about 3/4 inch thick; 2 eggs; 3/4 cup milk or light cream; 1 1/2 to 2 cups freshly made bread crumbs; Salt and freshly ground pepper to taste; 1/2 teaspoon dried basil; 3 tablespoons grated Parmesan cheese; Flour; 1/2 cup olive oil (approximately); Grated Parmesan cheese; 6 slices mozzarella or Monterey jack cheese; 6 to 8 cloves garlic, blanched in boiling water 5 minutes; 2 cups tomato puree or sauce; 6-ounce can tomato paste; 1 1/2 teaspoons basil; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; Sugar, if needed

Servings: persons

6 veal cutlets or scallops cut from the leg, of even size and about 3/4 inch thick
2 eggs
3/4 cup milk or light cream
1 1/2 to 2 cups freshly made bread crumbs
Salt and freshly ground pepper to taste
1/2 teaspoon dried basil
3 tablespoons grated Parmesan cheese
Flour
1/2 cup olive oil (approximately)
Grated Parmesan cheese
6 slices mozzarella or Monterey jack cheese
6 to 8 cloves garlic, blanched in boiling water 5 minutes
2 cups tomato puree or sauce
6-ounce can tomato paste
1 1/2 teaspoons basil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Sugar, if needed

1
Beat the eggs and milk or cream together lightly.
2
Mix the breadcrumbs with salt and pepper, and the basil and cheese.
3
Dip the cutlets in flour, then in the beaten egg and milk, and finally in the crumb mixture, place them between sheets of wax paper and refrigerate while you prepare the tomato sauce.
4
Blanch and peel the garlic and combine with the tomato puree, tomato paste, and seasonings.
5
Bring to a boil and simmer 10 minutes.
6
Correct the seasoning and add a small amount of sugar if the sauce is too acidic.
7
Remove the cutlets from the refrigerator.
8
Heat enough oil in a heavy 12 or 14 inch skillet to cover the bottom to a depth of 1/4 inch.
9
Cook the cutlets quickly, being careful not to burn the breading.
10
When nicely browned on one side, turn carefully with the aid of a spatula and brown the other side.
11
Salt and pepper the cutlets during cooking.
12
Spread a layer of tomato sauce in an ovenproof serving dish and arrange the cutlets on the sauce.
13
Spoon additional sauce over the cutlets.
14
Place a large thin slice of mozzarella or jack cheese atop each cutlet and sprinkle well with Parmesan.
15
Place in a 400-degree oven to melt the cheese and heat the cutlets and sauce.
16
Serve at once along with buttered green noodles, sprinkled with grated cheese, and a crisp green salad.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 veal cutlets or scallops cut from the leg, of even size and about 3/4 inch thick, 2 eggs, 3/4 cup milk or light cream, 1 1/2 to 2 cups freshly made bread crumbs, and more.

Yes, Veal Cutlets Parmigiana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Cutlets Parmigiana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions